Black Bean Burritos

A friend of mine made these for us after Clara was born.  I've modified the recipe a bit and I think it's pretty good!  When I served it on fourth of July weekend when the Buffalonians were visiting, Soumaila took seconds.  I was told that is a big compliment!

3 large garlic cloves, whole and unpeeled
1 t cumin - I used half ground and half cumin seeds.  Using whole seeds really livens up the flavor, IMO!
1 t dried oregano
1 14oz can diced tomatoes
1/2 jalapeno pepper or to taste (I used a couple tsp jarred jalapeno)
1/2 t salt
4 C (2 cans) black beans and 2 cups corn OR 3 cans / 6 C blackbeans
10 8-inch tortillas (approximately)
1 C shredded cheddar cheese
sour cream and/or salsa

Preheat the oven to 400 degrees.  Grease a 9x13 baking dish (or two).
Heat garlic in a dry skillet (or stock pot in order to do everything in one pot) over medium heat for 15 min or until skin is charred to a chocolate brown color and soft.  Turn the cloves often to brown all sides.  When garlic is done, remove and set aside.  Off the heat, add cumin and oregano to the hot skillet to toast.  (The first time I did this in the hot pan without waiting, they burned almost immediately, so work fast and probably best to wait a few minutes so the pan isn't quite as hot.  Especially with the ground spices, it takes almost no time.)  Set aside. 

In a separate bowl with an immersion blender or in a blender, or in the same pot with an immersion blender (my preference to save dishes - but watch for the tomatoes to sputter and splash if the pan is still really hot!) add the tomatoes and jalapenos and blend them up for about 15 seconds.  Then peel the garlic cloves when cool enough to handle and add to pot with other spices and salt.  Blend again for 15 seconds or until smooth.  Add beans (drain if canned; use some or all of the liquid if you cooked them yourself) and corn to the tomato sauce.  Simmer on med for 15-20 minutes until thickened.

Pour about 1/3 C of bean mixture into tortilla shells.  Wrap up and place seam side down in the baking dish.  Sprinkle with cheese.  Bake for 15 minutes.

Top with sour cream and/or salsa.

My friend told me that she also makes double batches and freezes the filling for later.  It will also thicken up some more if you refrigerate it before assembling the burritos (in case you want to make it ahead to save time.)

I've also made this with chopped chicken added in for my meat-loving husband.